Yangzhou Lion Head Meatballs

Name: Yangzhou Lion Head Meatballs
Total time: 65 min
Yield: 4 servings
Cuisine: Jiangsu
Ingredients: pork shoulder (fat ratio ~30%); ginger; light soy sauce; Shaoxing wine; Napa cabbage leaves

扬州狮子头 · yáng zhōu shī zi tóu

家庭快手版 · Home version: Family version uses hand-chopped pork for tender, porous texture—no food processor. Restaurant versions often add starch or egg; this one relies only on fat, gentle mixing, and slow simmering.

My grandmother in Yangzhou’s Dongguan Street made these every Lunar New Year Eve. She’d let me press the meatballs into shape while she told stories about how the name came from their resemblance to temple lion sculptures—round, dignified, and full of quiet strength.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Comfort Food One-Pot

Ingredients

pork shoulder (fat ratio ~30%)猪前腿肉（肥瘦比约3:7）🛒 local500 g
ginger生姜🛒 local20 g
light soy sauce生抽🏮 asian15 ml
Shaoxing wine绍兴黄酒🏮 asian15 ml
Napa cabbage leaves大白菜叶🛒 local200 g

pork shoulder (fat ratio ~30%): Must include fat cap—substitute ground pork blend (70% lean/30% fat) if fresh unavailable

Napa cabbage leaves: Use outer, thick-ribbed leaves—substitute Savoy cabbage if Napa unavailable

🌶️ Adjust to your taste

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Instructions

1Finely chop pork shoulder by hand—first slice thin strips, then mince crosswise until coarse but cohesive (do not overwork). Place in a bowl with ginger, light soy sauce, Shaoxing wine, 1 tsp white pepper, and 1 tsp salt.
手切是关键
🔍 Look for 8–10 分钟 · 8–10 minutes
Visual: 肉粒分明，轻压可聚，不黏腻成糊Meat should look grainy, not pasty; small clumps hold together when pressed lightly
You know it's right when: 筷子拨动时颗粒分明、不结块Grains separate cleanly when stirred with chopsticks
2Using wet hands, gently mix ingredients in one direction for 2 minutes until slightly sticky. Cover and chill 15 minutes.
单向搅打，水手防粘
🔍 Look for 搅拌2分钟 + 冷藏15分钟 · 2 minutes mixing + 15 minutes chilling
Visual: 表面微润不渗水，勺起成团不散Surface looks moist but not wet; mixture holds shape when scooped
You know it's right when: 轻拍表面略有回弹Mixture springs back slightly when tapped
3Form 4 large meatballs (150 g each), gently pressing to flatten slightly at base. Place each on a folded Napa leaf in a heatproof dish.
肉丸要松软，勿紧实
🔍 Look for 3–4 分钟 · 3–4 minutes
Visual: 丸子浑圆，表面微凹松软，非光滑紧实Balls are round with soft, dimpled surfaces—not smooth or tight
You know it's right when: 菜叶承重微卷，不破裂Leaves curl slightly under weight without tearing
4Pour 500 ml hot water (just below boiling) around—not over—the meatballs. Cover tightly with lid or foil.
水不没过，只围浸
🔍 Look for 注水后即刻 · immediately after pouring
Visual: 水面至肉丸中部，水面平静无泡Water reaches halfway up meatballs; surface is still
You know it's right when: 盖严无蒸汽逸出No steam escapes from edges of cover
5Steam over medium-low heat for 50 minutes. Do not open lid during cooking. After steaming, carefully lift meatballs with slotted spoon onto warm plates; spoon broth and cabbage leaf over top.
全程密闭慢蒸
🔍 Look for Medium-low 50 分钟 · 50 minutes
Visual: 汤色清亮微黄；肉丸饱满，轻晃微颤Broth is clear pale amber; meatballs are plump and jiggle softly when shaken
You know it's right when: 蒸汽匀缓排出，无剧烈沸腾声Steam vents steadily but quietly—no vigorous bubbling

Tips

· Chill meat and hands before shaping—cold fat stays firm and yields tender texture.
· Use only Napa or Savoy cabbage leaves—they soften perfectly without disintegrating.
· Never boil the broth; gentle steam preserves the delicate porosity of the meatballs.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide